{"id":1455,"date":"2024-08-01T17:41:05","date_gmt":"2024-08-01T17:41:05","guid":{"rendered":"http:\/\/localhost\/wp\/azuri-theme\/?p=1455"},"modified":"2024-09-01T15:54:21","modified_gmt":"2024-09-01T15:54:21","slug":"all-about-cassava-flour","status":"publish","type":"post","link":"https:\/\/growandgofoods.com\/2024\/08\/01\/all-about-cassava-flour\/","title":{"rendered":"All About Cassava Flour"},"content":{"rendered":"

Cassava flour comes from the root vegetable cassava. It can serve as a gluten-free substitute for wheat flour in bread, pasta, and other foods. To make cassava flour, a person must grate cassava, dry it out, and grind it to a fine powder.<\/p>

This article will explain everything about cassava flour, including its uses and benefits. It will also explain how to make it or buy it.<\/p>

What is cassava flour?<\/p><\/blockquote>

Cassava<\/a> is a root vegetable. It consists of the underground part of the cassava plant.<\/p>

Cassava is a tuber crop and is similar in shape to a sweet potato. Cassava grows in many countries and is a staple in the diet of around 800 million<\/a> people worldwide.<\/p>

Manufacturers make cassava flour as follows:<\/p>

  1. They grate the cassava into small pieces.<\/li>\n\n
  2. Next, they dry out the grated cassava.<\/li>\n\n
  3. Finally, they grind the dry, grated cassava until it forms a very fine powder.<\/li><\/ol>

    Cassava flour features in a number of recipes. As cassava flour is gluten-free<\/a>, people who avoid gluten can use it as a replacement for wheat flour in a variety of recipes.<\/p>

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    Cassava flour vs. tapioca flour<\/a><\/h3>

    Cassava flour and tapioca flour both come from the cassava root. However, there are some key difference between the two:<\/p>